Winter Vegetable Soup Recipe
Ingredients
| 1 17-ounce can whole kernel corn with liquid | ||
| Carrot | 1 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 2 Tablespoon, minced | |
| Potatoes | 2 , diced | |
| Tomato juice | 1 46 Ounce | |
| Butter | 2 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 1 10-ounce package frozen peas | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a stockpot, combine all ingredients except peas.
Bring to a boil.
Reduce heat and simmer, uncovered, 45 minutes.
Add peas and simmer an additional 3 to 5 minutes.
Makes 8 to 10 servings.
Bring to a boil.
Reduce heat and simmer, uncovered, 45 minutes.
Add peas and simmer an additional 3 to 5 minutes.
Makes 8 to 10 servings.
Chef
